Easy (and healthy!) Chocolate Parfait

This is a delicious parfait recipe, and it's simple and quick. It takes about 10 minutes to prepare (the recipe below makes 6 individual servings), and it's good to cool in the fridge for about an hour before eating it. This is also refreshingly healthy, because it uses lighter ingredients.

Ingredients

• 1 package chocolate instant pudding mix
• 2 cups 1% low-fat milk
• 1/2 cup light sour cream
• 1 (8-oz.) container frozen whipped topping, thawed and divided
• 3/4 cup graham cracker crumbs (4 cracker sheets; you can also use chocolate graham crackers)
  
• 1 bar of semisweet chocolate to grate on top (optional, of course)
  

Directions:
Whisk together the pudding, milk, and sour cream in a bowl until blended and smooth. Fold in 1 1/2 cups of the whipped topping. Take out 6 individual cups or glasses and spoon about 1 tablespoon of graham cracker crumbs into each. Add 1/3 cup of the pudding mixture to each cup, and then repeat these layers by adding the crumbs and the pudding. Top each parfait with the remaining whipped topping, and add the grated chocolate if you like. Cover the cups and chill them for at least an hour.

These are easy to make and great for entertaining, plus they're YUMMY. Go try one of these easy recipes sometime during spring break :)

Stay tuned for some amazing chocolate sculptures tomorrow (yes, better than before)!

The Chocolate Chronicles
photocredit: find.myrecipes.com

Chocolate Lava Cake

Chocolate lava cake is something I get almost every time we eat out - it's literally the essence of chocolatey goodness. Here's a recipe you can try out:

Ingredients (makes 6 servings):
1 1/2 bars (6 ounces) Bittersweet Baking Chocolate
2 eggs
1/4 cup heavy cream
1 stick (8 tablespoons) unsalted butter
2 egg yolks (in addition to the 2 eggs)
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour

Directions:
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins (small ceramic serving bowls) or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light (mixing a little extra here is okay). Fold melted chocolate mixture and flour into egg mixture until just combined (do not over mix this). Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake for about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries, ice cream or whipped cream (see picture for inspiration).

The Chocolate Chronicles
photocredit: thenibble.com

Chocolate Sculptures!

There are a number of things you can do with chocolate, but few have seen what can be sculpted from pure chocolate. Here are a few visuals - enjoy!

thecontaminated.com

www.justscrumptious.co.uk

p6.hostingprod.com

Made by Chef and Pastry Master Alain Roby. The sculpture is 6.4 meters tall and made it into the Guiness Book of World Records.

www.chinadaily.com.cn
Chocolate Festival in Portugal, 2006

lh6.ggpht.com
Chocolate Competition

The Chocolate Chronicles

Traditional Dark Chocolate Truffles

This is a wonderfully easy recipe for excellent homemade dark truffles; for something more milk-chocolatey (but still essentially dark chocolate) you can use Semisweet chocolate chips, or any chocolate chips with less cacao in them. The bittersweet ones tend to work the best with this recipe.

Granted, the truffle in the photo isn't as elegant as can be, but it's homemade and it's chocolate. What could be better?

(makes 30 truffles)
Ingredients:
2 cups 60% Cacao Bittersweet Chocolate Chips
1/3 cup unsweetened Cocoa, for coating at the end (you can also use 3/4 cup chopped almonds or pecans)
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces

Directions

1. In a small saucepan, bring the cream to a simmer; add the butter and stir until melted.
   
2. Add the chocolate chips. Stir until they're completely melted and the mixture is smooth. Remove the pan from the heat and pour into a shallow bowl.
3. Cool, cover, and refrigerate the mixture until firm (at least 2 hours).
4. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Spread the cocoa (or nuts) in a thick layer on a plate, and roll the truffles through. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
   

DELICIOUS. Homemade truffles, brought to you much easier than you would have thought.

The Chocolate Chronicles
photocredit: teuscher-chocolate.com